Last Updated on March 4, 2016
Makes 2 cups
Hands-on Time: 10 minutes
Total Preparation Time: 20 minutes
Ingredients
2 1/2 tablespoons unsalted butter
2 teaspoons dried rosemary, crumbled
1 teaspoon salt
1/2 teaspoon cayenne
2 cups walnuts
Directions
Melt 2 1/2 tablespoons unsalted butter with 2 teaspoons dried rosemary, crumbled, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups walnuts, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes.
Cook’s Notes
You could substitute any kind of nuts you like for the walnuts. But taste them before you use them in the recipe. Nuts go rancid very quickly at room temperature so make sure yours are fresh and if you don’t use them all in this recipe, store the remainder tightly wrapped in the fridge or freezer.
If you want to substitute olive or vegetable oil for the butter that is fine. The nuts will actually keep longer if tossed with oil (but I love the flavor of the butter).
Looked so good I just had to have the recipe.
Can you please send me the recipe for this episode on 12/15 for Christmas
Thank you
Vicky
Vicky, so sorry for the delay! here you go
https://saramoulton.com/?s=rosemary+walnuts&post_type%5B%5D=post&post_type%5B%5D=page&post_type%5B%5D=book&post_type%5B%5D=show
I made them, they were delicious! I love spicy, so the cayenne was great. If you do not like the heat, maybe use less cayenne or none at all. Will make the olive oil version for my vegan friends.
I have made these since the first time you showed us how to make them on your television series. They have always been a big hit and disappear almost immediately.
Can you use fresh rosemary?
absolutely!
The best gift for special people! Thanks, Sara!
Love this recipe, thank you
How long do these keep stored in an airtight container at room temperature?
I would say about two weeks. They will keep longer if you keep them in the fridge.